1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 c (156 g) flour
6 Tbls (85 g) butter, room temp
3/4 c (149 g) sugar
2 egg whites, room temp
1/2 tsp vanilla
1 tsp rose water
seeds from 1/2 vanilla bean
1/2 c (118 ml) half and half, microwaved for 20 seconds to warm slightly
Preheat oven to 350F (275 ml) and line a cupcake tin.
Sift together salt, baking powder and flour and set aside.
Cream the butter and sugar until light. Add whites one at a time, beating well until each is fully incorporated. Add vanilla, rose water, and vanilla bean. Now add the 1/4 c of the milk, mix well, then sift in half of the flour mixture, being sure to scrape down the sides of the bowl and mixing just until combined. Add the remaining milk, then the remaining flour mixture, and spoon into liners. Bake for 15-18 minutes.
Makes about 12 regular size cupcakes or 16 small souffle size cakes. Oh, and if you use the disposable souffle cups, make sure you cut a small slit in the rim of the cup so your guests will be able to easily remove them from the cakes.
For the frosting I tried to use the White Chocolate Swiss Meringue, but it just wasn't being friendly enough to spread. So I used my basic butter cream frosting with 1 tsp coconut extract and vanilla. You can find the recipe HERE! It turned out super tasty! Then i used fresh unsweatned coconut for the sides, and I made fondant roses to adorn the top. I'm pretty proud of myself too, I have never made fondant roses haha! Dont worry though, the White Chocolate Swiss Meringue frosting comes into play on another cupcake next week on my Peach Melba!